Spicy ‘Camptown’ Beef

This spicy beef recipe is rich and hearty.  A perfect match for the Camptown sauce with mushrooms.  Two of my 3 family members preferred this dish over the Camptown shrimp recipe.  A nice loaf of fresh bread would be great for dipping here!

• 1 tsp dried Basil
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 tsp cayenne pepper
• 1 cup dark beer
• 1 tbsp. butter and 1 tbsp. flour mixed together
• 1/2 cup chopped onion
• 2 cups sliced mushrooms ( white button or baby Portobello)
• 3tbsp. olive oil
• 1tbsp. butter + 6 tbsp
• 3 cloves garlic chopped
• 1 pk beef sirloin strips

 

Cut beef into bite size pieces.  Season with salt and pepper.  In a few tablespoons of oil add the beef about 5 minutes per side.  Set aside.

In a small bowl mix dry herbs and cayenne pepper. Set aside. In another small bowl mash with a fork 1 tbsp. butter and 1 tbsp. of flour and set aside.

Sauté onions and garlic in 1 tbsp. of butter and 3 tbsp. of oil. About 3 minutes. Add crushed red pepper flakes and mushrooms. Sauté until mushrooms are browned, about 5-7 minutes. Mushrooms are like sponges and soak up the oil/butter you may need to add a little bit more oil to the pan.  Add 4 tbsp. of butter and dried herbs. Pour in beer and let simmer about 3 -5 minutes. Add the butter flour mixture. Stir until melted.  Add cooked beef to pan.  Stir until coated.

I would serve this with white or brown rice.  My son wanted sautéed spinach. So that’s what you see in the picture.  You may notice I used more beer and butter here for more juice than the Camptown shrimp recipe.